Description

Bring the wild to your dessert table with this meticulously tested Jungle Theme Cake, featuring a cocoa-rich sponge and a bright orange cream filling. This guide combines professional baking techniques with playful design, ensuring a moist crumb and a stable structure for your fondant creations.

Ingredients

4 large eggs, room temperature
1 cup caster sugar
1/3 cup all-purpose flour (maida)
1/4 cup cocoa powder
1 teaspoon baking powder
2 cups whipping cream, cold
Orange gel food coloring
Milk (for soaking)
Chocolate chips
Ready-made fondant

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Instructions

Preheat oven to 350°F (175°C) and prepare a greased, parchment-lined cake mold.
Beat eggs and sugar for 5-7 minutes until pale and tripled in volume (ribbon stage).
Sift flour, cocoa, and baking powder over the eggs and gently fold together with a spatula.
Bake for 15-20 minutes until the center reaches 200°F-205°F, then cool completely.
Whip cold cream to soft peaks, add orange coloring, and whip to stiff peaks.
Halve the cake horizontally, brush with milk, and layer with cream and chocolate chips.
Frost the exterior with remaining cream, add fondant decorations, and chill for 30 minutes.

Notes

For the best results, use a metal or glass bowl for whipping the cream, as plastic can retain oily residues that prevent proper aeration. If the fondant feels too stiff to work with, microwave it in 5-second bursts to soften the texture for easier sculpting.

Prep Time: 45 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American